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Tengrinews.kz - While many are accustomed to washing vegetables or even grains before cooking, what about eggs? Should they be washed?
Tengrinews.kz - While many are accustomed to washing vegetables or even grains before cooking, what about eggs? Should they be washed?
According to Dr. Bryan Quoc Le, washing eggs is essential, especially when it comes to farm-fresh ones. Harmful bacteria, such as salmonella, can reside on eggshells and cause food poisoning, writes Well + Good.
A quick rinse under water isn’t enough. It’s better to use warm water or specialized cleaning products for food. If an egg has cracks, dents, or other damage, it’s best to discard it.
It's important to note that washing eggs removes their natural protective coating. Therefore, washed eggs should be immediately refrigerated and not stored at room temperature.
Farm eggs can stay fresh for up to a month in the fridge if kept in a separate section. Store-bought eggs might have already been treated, but that’s not always guaranteed. For peace of mind, you can wash them before use.
Should you wash your hands after handling eggs?
Absolutely. Even clean-looking eggshells can harbor bacteria like salmonella, which can lead to foodborne illnesses. Maintaining good hygiene is crucial when working with eggs.
Why it matters:
Eggshells are exposed to external environments such as nests, farms, and transportation, where bacteria may be present.
Even clean eggs can transfer bacteria when cracked, as you might touch the inner part of the shell.
Salmonella contamination can spread through unwashed hands if you touch other foods or your face.
What to do:
Wash your hands with soap and warm water after handling eggs, their shells, or packaging.
Disinfect surfaces and kitchen tools that come into contact with eggs, including knives, cutting boards, and bowls.
Pay extra attention to hygiene if eggs are visibly dirty or have damaged shells.
Conclusion:
Washing your hands after handling eggs is a simple yet essential habit that helps protect you and your family from the risk of foodborne infections.
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